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Worth1 · December 10, 2015

Here we go sauerkraut.
I worked with 2 1/2 pounds of cabbage at a time mixing in 1 1/2 tablespoons of canning salt.
squeezing and pounding until I got some good water going in the bowl.
That was then dumped into the crock and tamped some more and pressed to the bottom as good as I could get it.
I kept doing this until I had all of the cabbage in and would you know it I guessed it just right.
33 pounds of cabbage put me right where I needed to be with a 15 liter crock.
I didn't add any water because I had a little over an inch over the weights.
Before I was through the cabbage was starting to foam and work.
The last pictuer shows the water trough filled and the lid on.
I wont open this thing for another two weeks at least.
Worth
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December 10, 2015	#39
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Here we go sauerkraut. I worked with 2 1/2 pounds of cabbage at a time mixing in 1 1/2 tablespoons of canning salt. squeezing and pounding until I got some good water going in the bowl. That was then dumped into the crock and tamped some more and pressed to the bottom as good as I could get it. I kept doing this until I had all of the cabbage in and would you know it I guessed it just right. 33 pounds of cabbage put me right where I needed to be with a 15 liter crock. I didn't add any water because I had a little over an inch over the weights. Before I was through the cabbage was starting to foam and work. The last pictuer shows the water trough filled and the lid on. I wont open this thing for another two weeks at least. Worth IMG_20151210_472.jpg IMG_20151210_25951.jpg IMG_20151210_42337.jpg IMG_20151210_55985.jpg IMG_20151210_33139.jpg IMG_20151210_41477.jpg Last edited by Worth1; December 10, 2015 at 09:30 PM.